Irresistible Condensed Milk & Chocolate Desserts in Just 10 Minutes!

Ingredients:

For the Chocolate Sponge Cake:

– 5 eggs 
– A pinch of salt 
– 150 grams of sugar 
– 250g Nutella 
– 50 grams of butter 
– 80 grams of flour 
– 30g starch 

For the Caramel Sauce:

– 40ml of water 
– 200 grams of sugar 
– 100 grams of butter 
– 100ml cream 
– 50 grams of peanuts 

For the Cream Cheese Topping:

– 250 grams of cream cheese 
– 100ml cream 
– 50 grams of condensed milk 

For the Chocolate Ganache:

– 180 grams of chocolate 
– 50 grams of vegetable oil 
– 20 grams of crushed peanuts 

Instructions:

For the Chocolate Sponge Cake:

1. Preheat your oven to 180°C (360°F).
2. In a bowl, beat 5 eggs with a pinch of salt until frothy.
3. Gradually add 150 grams of sugar while continuing to beat until the mixture is thick and pale.
4. Melt Nutella and butter together and add them to the egg mixture, folding gently.
5. Sift in 80 grams of flour and 30 grams of starch, folding until just combined.
6. Pour the batter into a greased and lined baking dish.
7. Bake for 10 minutes or until a toothpick comes out clean.
8. Let the cake cool.

For the Caramel Sauce:

9. In a saucepan, combine water and 200 grams of sugar over medium heat.
10. Let it caramelize until it turns golden brown.
11. Add butter, cream, and peanuts. Stir until it thickens.
12. Pour the caramel sauce over the cooled cake.

For the Cream Cheese Topping:

13. In a bowl, combine cream cheese, cream, and condensed milk. Mix until smooth.
14. Spread this mixture evenly over the caramel layer.

For the Chocolate Ganache:

15. Melt chocolate and vegetable oil together until smooth.
16. Pour the chocolate ganache over the cream cheese layer.
17. Sprinkle with crushed peanuts.

Chill the dessert in the fridge.

Enjoy your amazing condensed milk and chocolate dessert creations!

Try these quick and delightful desserts, and share your sweet moments! 

Crustless Spinach and Feta Quiche

Ingredients:

• 4 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup red onion, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/2 cup milk or cream (for a richer texture, use cream)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon olive oil (for sautéing)
• Fresh parsley or thyme (optional, for garnish)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or a similar baking dish with cooking spray or butter.
2. Sauté Vegetables:
   • Heat the olive oil in a large skillet over medium heat.
   • Add the finely chopped red onion and sauté for 3-4 minutes until softened.
   • Add the chopped spinach to the pan and cook for another 2-3 minutes until wilted. Remove from heat and set aside.
3. Prepare the Egg Mixture:
   • In a large bowl, whisk the eggs, milk or cream, garlic powder, black pepper, and salt together until fully combined and slightly frothy.
4. Combine the Ingredients:
   • Add the sautéed spinach and onions to the egg mixture, followed by the crumbled feta cheese. Stir gently to combine.
5. Bake the Quiche:
   • Pour the egg and vegetable mixture into the prepared pie dish, spreading it evenly.
   • Place the dish in the oven and bake for 30-35 minutes or until the quiche is set and a knife inserted into the center comes out clean.
6. Serve:
   • Let the quiche cool for a few minutes before slicing.
   • Garnish with fresh parsley or thyme if desired.

Serving Tips:

• Serve warm or at room temperature.
• Pair with a light salad or fresh fruit for a complete brunch meal.
• This quiche can also be served with a drizzle of hot sauce or a dollop of sour cream for added flavor.

Why You’ll Love This Recipe:

• Quick & Easy: No crust to worry about, making it a simple dish that comes together in no time.
• Healthy & Flavorful: Packed with fresh spinach, feta, and eggs, it’s nutritious and delicious.
• Versatile: You can add other veggies like bell peppers, mushrooms, or zucchini for variety.
• Great for Meal Prep: This quiche is perfect for making ahead and storing in the fridge for a few days. It also freezes well for later.

Enjoy your flavorful and satisfying Crustless Spinach and Feta Quiche! 

Zucchini Muffins with Greek Yogurt Sauce
Ingredients
For the Zucchini Muffins:

2 medium zucchinis (about 400g or 14 oz)
1 large potato (about 200g or 7 oz)
3 tablespoons (30g) semolina
3 tablespoons (45ml) milk
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons (30ml) olive oil
1/2 cup (50g) hard cheese, grated (such as Parmesan or Pecorino)
2 large eggs
2/3 cup (70g) all-purpose flour
1 teaspoon baking powder
1 small red bell pepper, finely chopped
For the Greek Yogurt Sauce:

1 cup (240g) Greek yogurt
2 small cucumbers, finely chopped
3 olives, pitted and finely chopped
1 small garlic clove, minced
Salt and pepper to taste
Instructions
Preparing the Zucchini Muffins
Preheat your oven to 180°C (350°F). Grease a 12-cup muffin tin or line it with muffin papers.
Start by grating the zucchinis using the large holes of a box grater. Place the grated zucchini in a colander, sprinkle with 1/4 teaspoon of salt, and let it sit for 10 minutes. This process helps draw out excess moisture.
Meanwhile, peel and grate the potato. Place the grated potato in a clean kitchen towel and squeeze out as much liquid as possible.
After 10 minutes, squeeze the zucchini to remove excess water. You should end up with about 2 cups of squeezed zucchini.
In a large mixing bowl, combine the squeezed zucchini, grated potato, semolina, milk, chopped parsley, dill, remaining 1/4 teaspoon salt, black pepper, and olive oil. Mix well to combine.
Add the grated cheese, eggs, flour, and baking powder to the bowl. Stir until you have a uniform batter. Fold in the chopped red bell pepper.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Making the Greek Yogurt Sauce
While the muffins are baking, prepare the sauce. In a medium bowl, combine the Greek yogurt, finely chopped cucumbers, chopped olives, and minced garlic.
Mix well and season with salt and pepper to taste. Cover and refrigerate until ready to serve.
Serving Suggestions
These Zucchini Muffins are incredibly versatile. Here are some serving ideas:

As a Light Meal: Serve 2-3 muffins with a generous dollop of the Greek yogurt sauce for a satisfying light lunch or dinner.
Party Appetizer: Mini versions of these muffins make excellent finger food for parties or gatherings.
Breakfast On-the-Go: Grab a muffin and a small container of the yogurt sauce for a quick, nutritious breakfast.
Side Dish: Serve alongside grilled meats or fish for a complete meal.
Nutrition Information

Per muffin (without sauce):

Calories: Approximately 120
Total Fat: 5g
Saturated Fat: 1.5g
Cholesterol: 35mg
Sodium: 180mg
Total Carbohydrates: 15g
Dietary Fiber: 1g
Sugars: 2g
Protein: 5g
Per serving of sauce (about 2 tablespoons):

Calories: 30
Total Fat: 1.5g
Saturated Fat: 1g
Cholesterol: 5mg
Sodium: 25mg
Total Carbohydrates: 2g
Sugars: 1g
Protein: 3g
Preparation Time
Prep Time: 25 minutes
Cooking Time: 20-25 minutes
Total Time: 45-50 minutes
Tips and Variations
Cheese Variations: While a hard cheese like Parmesan works wonderfully, feel free to experiment with other cheeses. Feta or goat cheese can add a tangy twist to the muffins.
Herb Substitutions: If you’re not a fan of dill, try substituting with fresh basil or oregano for a different flavor profile.
Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend and ensure your baking powder is gluten-free for a celiac-friendly version.
Spice it Up: Add a pinch of cayenne pepper or some finely chopped jalapeños to the batter for a spicy kick.
Make it Vegan: Replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water), use plant-based milk, and replace the cheese with nutritional yeast or vegan cheese.
Storage: These muffins keep well in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 5 minutes to restore their crispness.
Freezing: You can freeze these muffins for up to 3 months. Thaw overnight in the refrigerator and reheat as above.
These Zucchini Muffins with Greek Yogurt Sauce are a testament to how delicious and satisfying vegetable-based dishes can be. They offer a perfect balance of flavors and textures – the slight crunch from the zucchini, the heartiness from the potato, and the savory notes from the cheese and herbs. The cool, creamy yogurt sauce provides a refreshing contrast that elevates the entire dish.

What makes this recipe truly special is its ability to transform humble vegetables into a dish that’s not just nutritious but genuinely crave-worthy. It’s a brilliant way to incorporate more vegetables into your diet without feeling like you’re sacrificing flavor or satisfaction. Whether you’re a longtime vegetarian or someone just starting to explore meat-free options, these muffins prove that plant-based eating can be both exciting and delicious.

So the next time you’re in the mood for something savory, satisfying, and surprisingly meat-like in its heartiness, give these Zucchini Muffins a try. They might just become your new favorite way to enjoy vegetables!

Millionaire’s Shortbread: A Luxurious Three-Layer Dessert Bar

Ingredients
For the Shortbread Base
190g (1½ cups) all-purpose flour
115g (½ cup) unsalted butter, cold and cubed
40g (3 tablespoons) brown sugar
For the Caramel Layer
396g (14 oz) sweetened condensed milk
60g (4 tablespoons) unsalted butter
40g (3 tablespoons) brown sugar
For the Chocolate Topping
170g (6 oz) milk chocolate, finely chopped
Instructions
Preparing the Shortbread Base
Preheat your oven to 190°C (375°F). Grease and line a 23cm (9-inch) square baking pan with parchment paper, leaving overhang for easy removal.
Sift the flour into a large mixing bowl.
Add the cold, cubed butter to the flour. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
Mix in the brown sugar until well combined.
Press the mixture firmly into the prepared pan, ensuring an even layer.
Using a fork, prick the surface all over to prevent bubbling during baking.
Bake for 20 minutes or until lightly golden brown.
Allow to cool completely in the pan.
Creating the Caramel Layer
In a heavy-bottomed, non-stick saucepan, combine the sweetened condensed milk, butter, and brown sugar.
Heat over medium-low, stirring constantly with a wooden spoon or heat-resistant spatula.
Once the mixture starts to bubble, reduce heat to low and continue cooking for 4-5 minutes.
The caramel is ready when it turns golden brown and begins to pull away from the sides of the pan.
Pour immediately over the cooled shortbread base.
Refrigerate for at least 1 hour or until firm to the touch.
Adding the Chocolate Topping
Set up a double boiler by placing a heatproof bowl over a pan of simmering water (ensure the bowl doesn’t touch the water).
Add the chopped chocolate to the bowl.
Stir frequently with a rubber spatula until completely melted and smooth.
Pour the melted chocolate over the set caramel layer.
Gently tilt the pan to ensure even coverage.
Refrigerate for 15-20 minutes or until the chocolate has set.
Timing and Nutritional Information
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Cooling Time: 1 hour 35 minutes
Total Time: 2 hours 30 minutes
Servings: 16 squares

Per Square:

Traditional Candied Fruit Christmas Cake

Calories: 285
Fat: 15g
Saturated Fat: 9g
Carbohydrates: 35g
Sugar: 26g
Protein: 4g
Fiber: 1g
Sodium: 65mg
Expert Tips and Tricks
Temperature is crucial for perfect layers:
Use cold butter for the shortbread
Allow each layer to cool completely before adding the next
Remove from refrigerator 10 minutes before cutting
For clean cuts:
Use a sharp knife dipped in hot water and dried between cuts
Score the chocolate layer before it’s completely set
Cut with a straight downward motion
Prevent crystallization in the caramel:
Use a heavy-bottomed pan
Stir constantly
Maintain consistent medium-low heat
Variations and Substitutions
Chocolate Options:
Dark chocolate (60-70% cocoa) for a less sweet version
White chocolate for a blonde variation
Marbled effect using multiple chocolates
Shortbread Base:
Add vanilla extract for enhanced flavor
Incorporate ground nuts (50g) for texture
Use gluten-free flour blend (1:1 ratio)
Caramel Layer:
Add 1/2 teaspoon sea salt for salted caramel
Incorporate 1 teaspoon vanilla extract
Use dulce de leche as an alternative